This slow-braised pork shoulder with cider and parsnips is a rich, comforting dish with melt-in-your-mouth pork, caramelised parsnips, and a flavourful cider sauce. Perfect for cosy dinners!
The original recipe appeared in a pull-out from the October 2018 BBC Good Food magazine. Parsnips are in season and it's a deliciously comforting autumn dish. I've tweaked the recipe slightly!
The pork is beautifully tender along with nice big chunks of parsnip in a cider sauce - we enjoy ours with mashed potatoes and extra vegetables on the side - yum!
Tips
- Pork shoulder - you can use pork shoulder steaks or a pork shoulder joint. If buying a joint, buy a piece that's a bit bigger (roughly 1.3kg) as you'll need to remove and discard the layer of fat before cutting it into chunks. This means you'll still have roughly 1kg for the recipe.
- Alcohol-free option - replace the cider with apple juice and a splash of cider vinegar.
- Herbs - add fresh rosemary, thyme or sage for extra depth.
- Alternative root vegetables - try swapping the parsnips for chunks. of carrots, sweet potatoes or swede.
- This slow-braised pork shoulder with cider and parsnips recipe is easily adapted if you’re cooking for less or more people. You'll need 2 casserole dishes (or 1 very big one) if you're doubling the recipe!
FREQUENTLY ASKED QUESTIONS
Pork shoulder (known as pork butt in the US) is ideal because it has enough fat and connective tissue to become tender and flavourful when slow-cooked.
Yes - bone-in pork shoulder adds extra flavour, but it may take slightly longer to cook.
Dry cider works best for a balanced sauce, but you can use sweet cider if you prefer a hint of caramelised sweetness.
Yes - this dish tastes even better the next day. Keep it in the fridge and reheat gently on the hob or in the oven.
Transfer any leftovers to an airtight container and keep it in the fridge for up to 3 days. Reheat in a pan over a low heat with a splash of stock or cider to keep it moist.
Yes - freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
Try serving it with mashed potatoes, roasted root vegetables, crusty bread, or buttered cabbage.
Absolutely - sear the pork first, then cook on low for 8 hours or high for 4 to 5 hours with the cider and parsnips. 
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How to make this Slow-Braised Pork Shoulder with Cider and Parsnips
Ingredients
- 1kg pork shoulder, cut into 4cm to 5cm chunks (see Tips)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 2 celery sticks, trimmed and roughly chopped
- 3 parsnips (approx. 400g), peeled and cut into 2.5cm chunks
- 2 bay leaves
- 2 tbsp plain flour
- 250ml cider
- 500ml chicken stock (made using a stock cube or pot)
- a handful of flat leaf parsley, chopped, to garnish
- mashed potatoes, to serve (optional)
Instructions
- Heat the oven to 180C/160C fan/gas 4. Season the pork with salt and freshly ground black pepper. Heat 1 tbsp of the oil over a high heat in a large lidded flameproof casserole. Brown the pork all over, in 2 to 3 batches - this will take approx. 4 to 5 minutes for each batch. Set the browned pork aside on a plate or in a bowl. Add the remaining tbsp of oil to the casserole and fry the onions, celery, parsnips and bay leaves for 10 minutes, until golden brown, stirring frequently. Sprinkle in the flour and give it a good stir, then add the pork and any juices back to the dish.
- Add the cider and stock, stir to combine and bring to a simmer. Check the seasoning, adding more if needed, to taste. Cover with a lid and cook in the oven for 2 hours. Remove the casserole from the oven, remove and discard the bay leaves. Garnish with the chopped parsley and serve with mashed potatoes and your favourite vegetable side dishes, if you like.
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Slow-Braised Pork Shoulder with Cider and Parsnips
Equipment
Ingredients
- 1 kg (2.2 lb) pork shoulder cut into 4cm to 5cm chunks (see Notes)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 onions sliced
- 2 celery sticks trimmed and roughly chopped
- 3 parsnips (approx. 400g) peeled and cut into 2.5cm chunks
- 2 bay leaves
- 2 tbsp plain flour
- 250 ml (1 cup) cider
- 500 ml (2 cups) chicken stock (made using a stock cube or pot)
- a handful of flat leaf parsley chopped, to garnish
- mashed potatoes to serve (optional)
Instructions
- Heat the oven to 180C/160C fan/gas 4. Season the pork with salt and freshly ground black pepper. Heat 1 tbsp of the oil over a high heat in a large lidded flameproof casserole. Brown the pork all over, in 2 to 3 batches - this will take approx. 4 to 5 minutes for each batch. Set the browned pork aside on a plate or in a bowl. Add the remaining tbsp of oil to the casserole and fry the onions, celery, parsnips and bay leaves for 10 minutes, until golden brown, stirring frequently. Sprinkle in the flour and give it a good stir, then add the pork and any juices back to the dish.
- Add the cider and stock, stir to combine and bring to a simmer. Check the seasoning, adding more if needed, to taste. Cover with a lid and cook in the oven for 2 hours. Remove the casserole from the oven, remove and discard the bay leaves. Garnish with the chopped parsley and serve with mashed potatoes and your favourite vegetable side dishes, if you like.
Notes
- Pork shoulder - you can use pork shoulder steaks or a pork shoulder joint. If buying a joint, buy a piece that's a bit bigger (roughly 1.3kg) as you'll need to remove and discard the layer of fat before cutting it into chunks. This means you'll still have roughly 1kg for the recipe.
- Alcohol-free option - replace the cider with apple juice and a splash of cider vinegar.
- Herbs - add fresh rosemary, thyme or sage for extra depth.
- Alternative root vegetables - try swapping the parsnips for chunks. of carrots, sweet potatoes or swede.
- This slow-braised pork shoulder with cider and parsnips recipe is easily adapted if you’re cooking for less or more people. You'll need 2 casserole dishes (or 1 very big one) if you're doubling the recipe!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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